Our Japanese recipes

The matcha tea tiramisu recipe: soaking syrup, mascarpone cream and choosing the right powder to avoid bitterness.

Umeboshi is a Japanese plum that is salted and then sun-dried. Very salty and tart, it is eaten in small quantities: with rice, in onigiri or in a sauce.

Sakamushi: clams steamed in sake with garlic and butter, ready in ten minutes. A classic of the izakaya.

Chicken seared and then glazed in a four-ingredient homemade sauce: soy sauce, mirin, sake and sugar. Ready in 30 minutes.

The lump-free iced matcha latte recipe: the paste technique, two-tone layering, and choosing the right grade of powder.

Kamo nanban, the soba soup with roasted duck breast: dashi broth, spring onion caramelised in duck fat and buckwheat noodles.

Soy sauce, mirin and sake: the sweet-savoury marinade that elevates chicken, beef, fish, tofu and grilled vegetables.

A refined dish featuring a crispy corn crust and juicy chicken, showcasing the natural flavours of the ingredients.

A typical dish from southern France, made with salmon coated in a light herb and corn crust, with a tangy touch of mustard. Preparation: 1. Lightly season the salmon with salt and pepper, then leav...

A refined speciality from Kyoto, Saikyo Yaki involves marinating salmon in sweet white miso before grilling it gently. This preparation reveals tender, flavourful flesh with subtly sweet notes, ri...

A delicate broth based on miso, enriched with silken tofu, seaweed and fresh spring onion. A great classic of Japanese cuisine — comforting, balanced and rich in umami.

Delicate Japanese confections made from a soft glutinous rice outer layer filled with azuki bean paste. Wrapped in a salted cherry leaf, Daifuku Sakura offer a subtle balance of sweetness, floral ...